Instant Pot Broccoli Cheddar Chicken Soup
A comforting, creamy soup made with rotisserie chicken, fresh broccoli, and sharp cheddar, perfect for cozy evenings.
Ingredients
Main Ingredients
- 2 cups shredded rotisserie chicken or shredded cooked chicken breasts Using rotisserie chicken adds depth of flavor.
- 2 Tbsp butter For sautéing.
- 1/2 medium yellow onion, diced Enhances the soup flavor.
- 3 carrots shredded Adds sweetness and nutrition.
- 4 cups coarsely chopped fresh broccoli florets Fresh broccoli adds color and health benefits.
- 4 cups chicken broth Can substitute with water and Better than Bouillon.
- 1/4 cup butter For making the roux.
- 1/4 cup flour Used to thicken the soup.
- 2 cups milk Warm before adding to soup for smooth incorporation.
- 12 oz sharp cheddar, grated Use pre-shredded cheese for convenience.
- 1/2 tsp salt Adjust to taste.
- 1 tsp garlic powder Adds savory depth.
- Freshly ground pepper, to taste
- 2 Tbsp cornstarch Used for thickening the soup if desired.
Instructions
Preparation
- Turn on your Instant Pot and select the sauté function at the 'more' setting. Melt 1 tablespoon of butter until foamy, then add in the diced onion and sauté for about three minutes until the onion is translucent.
- Add in the shredded carrots and chopped broccoli, followed by the garlic powder and chicken broth. Stir gently. Cover the Instant Pot, lock the lid, and ensure the valve is set to 'sealing'.
Cooking
- Set the pot to the manual or pressure cook setting for one minute. While it's cooking, make the roux in a separate stockpot by melting 1/4 cup of butter over medium heat, then whisk in the flour until combined.
- Warm the milk in a separate saucepan on low heat. Once the Instant Pot timer beeps, perform a quick release of the pressure and carefully remove the lid.
Finishing Touches
- Set the Instant Pot to the sauté function again. Take one cup of broth from the pot and whisk it into the roux until smooth, then slowly pour this mixture back into the pot while stirring.
- Stir in the warmed milk and half of the grated cheddar until melted. Once combined, add the remaining cheese and let it melt completely.
- Introduce your shredded chicken into the mixture, seasoning with salt and pepper to taste. For a thicker soup, mix a ladle of the soup with cornstarch to create a slurry, then stir it back into the pot.
- Ladle the soup into bowls, serve warm, and enjoy.
Notes
Consider pairing with crusty bread or a green salad. Store leftovers in the fridge for about a week, or freeze for longer storage. Always reheat thoroughly.